In the chill of early evening, nothing beats the warm embrace of a home-cooked meal. Enter Mary Berry’s Creamy Chicken and Leek Pie, a cozy masterpiece that boasts tender chicken thighs and soft leeks nestled in a thick, velvety sauce under a golden, flaky crust. This recipe is not only an easy weeknight dinner option but also a comforting family favorite that feels like a warm hug on a plate. And the best part? It involves simple ingredients and straightforward methods, perfect for releasing your inner chef without breaking a sweat. Imagine the delightful aroma wafting through your home as it bakes to perfection—who wouldn’t want to savor that moment? Are you ready to dive into this classic comfort food?
Why is This Pie a Must-Try?
Comforting Warmth: Each bite is like a warm hug, with tender chicken and soothing leeks enveloped in creamy goodness.
Effortless Preparation: This recipe requires minimal fuss, making it perfect for busy weeknights or lazy weekends. You’ll spend less time in the kitchen and more time enjoying dinner with your loved ones.
Classic yet Flavorful: Drawing on traditional British cuisine, this pie celebrates nostalgic flavors your family will adore.
Versatile Options: Feel free to experiment! Try using leftover turkey for a post-holiday twist, or mix in seasonal veggies for added nutrition. Pair it with creamy mashed potatoes and steamed greens for a delightful meal. If you’re looking for more comforting recipes, don’t miss out on our Dollys Chicken Stuffing or Buffalo Chicken Mac.
Impressive Presentation: When you pull this pretty pie out of the oven, golden and puffed, it’s sure to impress your family and guests alike!
Mary Berry Chicken And Leek Pie Ingredients
For the Filling
- Oil – Essential for sautéing leeks and searing chicken; olive oil works beautifully as a substitute.
- Leeks – Provide a mild onion-like sweetness; if unavailable, chopped onions can be a good alternative.
- Chicken Thighs – Their richness and tenderness are key; feel free to swap with skinless, boneless chicken breasts if you prefer a lighter option.
- Butter – Adds richness to the roux; in a pinch, margarine can replace it.
- Plain Flour – Thickens the sauce to perfection; gluten-free flour is an excellent alternative for those with dietary restrictions.
- Chicken Stock – Forms the flavorful base of the sauce; homemade stock or low-sodium canned options can be substituted.
- Double Cream – Imparts creaminess to the filling; heavy cream or crème fraîche works well if you need a change.
- Fresh Tarragon – Adds a distinct herbal touch; dried tarragon or thyme can be used as alternatives.
- Salt and Pepper – For seasoning; don’t forget to adjust these according to your taste.
For the Crust
- Ready-Rolled Puff Pastry – Simplifies preparation; homemade pastry can be used if you’re up for a challenge.
- Beaten Egg – Used to brush the pastry, giving it that gorgeous golden color; milk can be a lighter alternative if desired.
Step‑by‑Step Instructions for Mary Berry Chicken And Leek Pie
Step 1: Sauté Leeks
Begin by heating a splash of oil in a large sauté pan over medium heat. Add the sliced leeks to the pan and cook them gently for about 5 minutes, stirring occasionally, until they become soft and translucent. This step sets the foundation for the rich flavor that defines Mary Berry Chicken And Leek Pie.
Step 2: Brown Chicken
Next, introduce the cubed chicken thighs to the pan, ensuring it’s not overcrowded for even browning. Cook for approximately 5-7 minutes, stirring occasionally until the chicken is golden brown on all sides. This browning process will enhance the flavors of your pie’s filling, so be patient and don’t rush this step.
Step 3: Make Roux
Remove the chicken and leeks from the pan, and melt 50g of butter over low heat. Stir in 50g of plain flour, cooking it for about 1 minute until you achieve a creamy roux that bubbles gently without browning. This roux will thicken your filling beautifully, creating the perfect creamy consistency that elevates Mary Berry Chicken And Leek Pie.
Step 4: Add Stock
Gradually whisk in 600ml of chicken stock, stirring continuously to prevent lumps from forming. Allow the mixture to simmer for about 3-5 minutes until it thickens and coats the back of a spoon. Then, stir in 150ml of double cream along with fresh tarragon, seasoning with salt and pepper to taste—a moment of pure indulgence!
Step 5: Assemble Pie
With the filling ready, spoon it into a 1.2-liter pie dish, spreading it evenly. Unroll your ready-rolled puff pastry and place it over the top of the dish, trimming any excess pastry from the edges. Crimp the edges to seal and remember to make a small steam vent in the center to allow steam to escape during baking.
Step 6: Bake the Pie
Preheat your oven to 200°C (fan 180°C/gas mark 6) while you prepare your pie. Brush the pastry with a beaten egg for a golden finish and place the pie in the oven. Bake for 25-30 minutes, or until the pastry is beautifully puffed and golden brown. The delightful aroma of Mary Berry Chicken And Leek Pie will fill your kitchen—get ready for a cozy meal!
What to Serve with Mary Berry Chicken and Leek Pie
Imagine a cozy dinner table filled with comforting sides that beautifully complement your main dish and create a heartfelt family meal.
- Creamy Mashed Potatoes: These buttery, silky potatoes add a luscious texture that balances the pie’s flaky crust and creamy filling.
- Steamed Broccoli: Bright green florets bring a fresh, vibrant contrast to the rich pie, not only in flavor but also in color.
- Garden Peas: Sweet and slightly crunchy, peas provide a delightful pop of flavor that harmonizes with the tender chicken and leeks.
- Roasted Root Vegetables: Earthy carrots, parsnips, and potatoes roasted to golden perfection add a rustic touch that enhances the dish’s comforting essence.
- Mixed Green Salad: A light salad drizzled with a zesty vinaigrette helps cleanse the palate, making each bite of pie feel just as special.
- Cider or White Wine: A glass of crisp cider or a refreshing white wine elevates your meal, cutting through the richness of the chicken and leek pie.
- Apple Crisp: End the day on a sweet note with warm apple crisp; its cinnamon and caramel tones echo the warmth of comfort food.
- Homemade Bread Rolls: Soft and pillowy rolls are perfect for sopping up any leftover creamy sauce, making them an irresistible addition to your meal.
Make Ahead Options
Mary Berry Chicken and Leek Pie is a fantastic choice for meal prep, allowing you to savor a comforting dish without the last-minute hustle. To make ahead, you can prepare the filling (chicken, leeks, and sauce) and store it in the refrigerator for up to 3 days. Just cool it completely before covering it tightly with plastic wrap or transferring it to an airtight container. You can also assemble the entire pie a day in advance; simply refrigerate it before baking. When you’re ready to enjoy, brush the puff pastry with beaten egg and bake straight from the fridge for 25-30 minutes at 200°C (fan 180°C/gas 6). This way, you’ll have a deliciously golden and comforting pie with minimal effort on busy weeknights!
Mary Berry Chicken And Leek Pie Variations
Feel free to personalize this delightful pie to suit your taste and dietary needs!
- Turkey Swap: Use cooked turkey instead of chicken for a festive twist that’s perfect after holiday meals.
- Herb Alternatives: Swap fresh tarragon with thyme or dill to bring a different flavor profile to the filling.
- Vegetable Medley: Mix in chopped carrots or peas for extra nutrition and textures that create a vibrant filling.
- Dairy-Free Option: Substitute double cream with coconut milk for a dairy-free creamy consistency, maintaining the comfort factor.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for those who enjoy a little heat.
- Whole Wheat Flour: Replace plain flour with whole wheat flour for a heartier filling that’s equally delicious and nutritious.
- Homemade Pastry: If you’re feeling adventurous, make your own pastry from scratch rather than using ready-rolled for a truly personal touch.
- Gourmet Touch: Introduce some grated cheese, like aged cheddar or gruyere, into the filling for a rich, flavorful twist that family will love.
With these variations, it’s easy to make this dish uniquely yours. And if you’re hungry for more, consider trying the comforting Dollys Chicken Stuffing or the indulgent Buffalo Chicken Mac for a perfect blend of flavors and comfort!
Expert Tips for Mary Berry Chicken And Leek Pie
Sear the Chicken: Ensure even browning by not overcrowding the pan; this step enhances the flavor.
Gradual Stock Addition: Avoid lumps by slowly whisking in chicken stock to the roux, stirring continuously.
Steam Vent: Remember to cut a steam vent in the pastry, as it prevents soggy crust while ensuring a delightful puff.
Ready-Rolled Convenience: Using ready-rolled pastry saves time and guarantees a flaky crust—perfect for busy evenings!
Adjust Seasoning: Don’t forget to taste and adjust salt and pepper as needed; this simple step can elevate the comfort of your Mary Berry Chicken And Leek Pie.
How to Store and Freeze Mary Berry Chicken And Leek Pie
Fridge: Store any leftovers in an airtight container for up to 3 days. This keeps the flavors intact and prevents drying out.
Freezer: You can freeze the assembled, unbaked pie for up to 2 months. Wrap it tightly in plastic wrap and foil to avoid freezer burn.
Reheating: To reheat, bake from frozen at 200°C (fan 180°C/gas mark 6) for about 35-40 minutes or until golden and piping hot throughout. You can also microwave individual portions for a quick meal.
Make-Ahead: As a timesaver, prepare the filling a day in advance and keep it in the fridge. Assemble and bake when you’re ready to enjoy this comforting Mary Berry Chicken and Leek Pie!
Mary Berry Chicken and Leek Pie Recipe FAQs
How do I choose ripe leeks for this recipe?
Absolutely! When selecting leeks, look for those that are firm and mostly straight, avoiding any that are limp or have dark spots. The color should be vibrant green on top and a creamy white at the bottom.
What is the best way to store leftovers of Mary Berry Chicken and Leek Pie?
You can store any leftover pie in an airtight container in the refrigerator for up to 3 days. Make sure it’s completely cooled before placing it in the fridge to maintain its flavor and prevent drying out.
Can I freeze Mary Berry Chicken and Leek Pie, and how?
Yes, you can freeze the assembled, unbaked pie for up to 2 months. To do this, wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. When ready to use, bake it from frozen at 200°C (fan 180°C/gas mark 6) for about 35-40 minutes, or until it’s golden and hot throughout.
What should I do if my sauce turns lumpy?
If you find that your sauce has become lumpy, don’t worry! You can use an immersion blender to smooth it out. Alternatively, strain the sauce through a sieve to remove any lumps. Just remember, when adding the chicken stock, do so gradually and whisk continuously to help prevent this issue in the first place.
Are there any dietary considerations I should be aware of?
If cooking for someone with dietary restrictions, note that this recipe contains dairy and gluten. For a gluten-free option, substitute plain flour with a gluten-free flour blend. You can also use lactose-free cream and ensure the puff pastry is gluten-free. Always check the labels to ensure compatibility with specific allergies.
Mary Berry Chicken and Leek Pie
Ingredients
Equipment
Method
- Sauté the sliced leeks in oil over medium heat for about 5 minutes until soft and translucent.
- Brown the cubed chicken thighs in the same pan for 5-7 minutes until golden brown.
- Remove chicken and leeks; melt butter in the pan, stir in flour and cook for 1 minute until creamy.
- Gradually whisk in chicken stock, simmer for 3-5 minutes, then add double cream and tarragon; season to taste.
- Pour filling into a pie dish, cover with puff pastry, seal edges, and make a steam vent.
- Brush with beaten egg, bake in preheated oven at 200°C for 25-30 minutes or until golden.
Leave a Reply